Ginger Cookies

Ingredients

• 280 g (2¼ cups)plain flour
• 1 teaspoonbicarbonate of soda
• ½ teaspoonfine sea salt
• 165 g (¾ cup), packeddark brown sugar
• 50 g (¼ cup)sugar
• 42 g (3 tablespoons)fresh ginger, grated
• 60 ml (¼ cup)rapeseed oil
• 60 ml (¼ cup)molasses
• 1egg
• About 125 g (¾ cup)crystallised ginger, finely chopped
• About 30 g (¼ cup)dried sweetened orange slices, finely chopped
• To coatdemerara sugar or another coarse sugar

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda and salt together in a large bowl, then set aside.

2. 2

   Blend wet ingredients

   In a stand mixer fitted with a paddle attachment, mix the brown sugar, sugar and grated ginger until combined. Add the oil, molasses and egg, and mix well.

3. 3

   Finish the dough

   With the mixer on low, gradually add the dry ingredients and mix until moistened. Add the crystallised ginger and orange, mixing just until combined.

4. 4

   Chill the dough

   Shape the dough into a flat disc and wrap it in cling film. Refrigerate for at least 8 hours, or for up to 3 days.

5. 5

   Prepare the oven

   Heat the oven to 180°C (350°F) and line baking trays with baking parchment.

6. 6

   Shape and coat

   Use a standard cookie scoop to portion the dough. Roll each portion between your hands into a smooth ball, then roll it in the coarse sugar to coat.

7. 7

   Bake the cookies

   Arrange the dough balls on the trays about 5 cm (2 inches) apart. Bake for 12–13 minutes, until the tops look cracked.

8. 8

   Cool on a rack

   Move the cookies, still on the baking parchment, onto a rack to cool.

What are ginger cookies?

Ginger cookies are a familiar American-style spiced bake, often made for holiday gatherings. This version builds its ginger flavour from fresh grated ginger as well as chopped crystallised ginger, with dried sweetened orange for a bright, fruity note.

The dough is mixed with oil and molasses, then chilled before baking. That rest lets the flavours mingle and helps the cookies develop a crisp outside with a chewy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 87 calories, 1g protein, 17g carbs, 2g fat.

The flour and sugars provide most of the carbohydrates, while the rapeseed oil contributes most of the fat. The egg and flour contribute a little protein, with ginger and orange adding flavour; pair a cookie or two with plain yoghurt or fruit for a more balanced snack.

Why use three kinds of ginger and citrus?

Fresh ginger: Grating it finely helps distribute its lively, direct heat throughout the dough.

Crystallised ginger: The chopped pieces bring concentrated sweetness and a pleasantly chewy bite.

Orange: Finely chopped dried sweetened orange adds citrus flavour in small pieces, so it appears throughout the cookies.

Getting the dough texture right

Dry ingredients: Whisk the flour, bicarbonate of soda and salt evenly before adding them, so they can be incorporated without prolonged mixing.

Mixing: Add the dry mixture on low speed and stop once it is moistened; mix in the ginger and orange only until distributed. This keeps the dough from being worked more than necessary.

Why the long chill matters

Resting: Chill the wrapped disc for at least 8 hours, or up to 3 days, as directed. The dough will be firmer after chilling, making it easier to portion and roll.

Planning: The total time includes this extended rest, so make the dough the day before you want to bake the cookies.

Rolling and spacing

Sugar coating: Roll each portion into a smooth ball before coating it in coarse sugar. The sugar gives the outside a crunchy finish.

Tray spacing: Leave about 5 cm between portions so the cookies have room to spread as they bake.

When are they done?

Cracked tops: Bake for 12–13 minutes at 180°C, looking for cracks across the tops as the recipe’s visual cue. The cookies are meant to have a chewy centre, so avoid waiting for them to become deeply browned.

Cooling: Transfer the parchment with the cookies onto a rack. Let them cool there before serving so they can settle without being handled while hot.

Serving ideas

These cookies suit a festive biscuit plate or an afternoon tea spread. Their ginger and orange flavours also pair well with a plain cup of tea or coffee.

For a dessert plate, serve them alongside fruit or a simple scoop of ice cream; the cookies themselves bring plenty of spice and sweetness.

Recipe notes & tips

• Grate the fresh ginger finely so it blends evenly into the sugar.
• Chop the crystallised ginger and orange into small pieces for easier portioning.
• Wrap the dough disc well before refrigerating it.
• Use a cookie scoop to keep the portions similar in size.
• Arrange the dough balls about 5 cm apart on the baking trays.
• Keep the cookies on the parchment when transferring them to the cooling rack.

Variations

• More citrus: Add extra finely chopped dried sweetened orange, keeping the pieces small.
• Extra ginger: Increase the fresh ginger for a more pronounced fresh heat.
• Coarse coating: Use demerara sugar for a crunchy, golden exterior.
• Smaller cookies: Scoop smaller portions and check them closely during baking.
• Tea pairing: Serve the cookies with black tea to complement the ginger and orange.

Common mistakes to avoid

• Skipping the chill: The dough needs at least 8 hours in the fridge; plan ahead before baking.
• Overmixing after the flour: Mix only until the dry ingredients are moistened, then stop once the additions are combined.
• Large add-in pieces: Chop the crystallised ginger and orange finely so they distribute through the dough.
• Crowding the tray: Leave about 5 cm between dough balls to give the cookies space to spread.
• Overbaking: Use the 12–13 minute window and look for cracked tops rather than waiting for deep browning.
• Moving hot cookies individually: Transfer them on their parchment to the rack so they can cool without being handled.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and enjoy within about 4 days. If they soften, warm them briefly in a low oven to refresh the edges.

Frequently asked questions